Tuscan Almond Flour Crackers - Low FODMAP, Paleo, Whole30
Mixed with the perfect blend of Italian herbs and garlic-infused olive oil, these thick & crispy crackers are filled with flavor for the perfect savory snack. The best part is that they come together in under 30 minutes!
Servings 4 servings
Ingredients
- 1 cup fine, blanched almond flour
- 1/2 cup + 2 tablespoons tapioca starch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1 large egg
- 2 tablespoons garlic-infused olive oil
- 1 tablespoon water
- flaky sea salt, for topping
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, add almond flour, tapioca starch, fine sea salt and dried herbs. Whisk to thoroughly combine.
- Add egg, garlic-infused olive oil and water. Using a silicone spatula, repeatedly fold mixture into itself until evenly combined, and a dough forms. Roll into a ball. The dough will be firm to the touch, and will not be sticky.
- Place the dough between 2 sheets of parchment paper. Flatten dough slightly with your hands before using a rolling pin to roll out dough into a rectangle, about 1/8 of an inch thick.
- Carefully peel off the top layer of parchment paper. Using a long knife or pizza cutter, slice dough into your desired cracker shape. Top with flaky sea salt and tap large pieces of salt gently to help them adhere to the dough. Leave sliced dough as is on the piece of parchment.
- Transfer parchment paper to baking sheet and bake for 14-16 minutes, until edges start to brown. Once done, remove parchment paper from baking sheet. Let cool completely before breaking crackers apart.